Caramel Toffee Crunch Cake
This caramel toffee crunch cake is rich, moist, and topped with a layer of whipped cream, gooey caramel, and crispy toffee bits. Perfect for holidays, parties, or any time you're craving a decadent, crowd-pleasing dessert!
Ingredients
For the Cake:
- 1 box yellow or vanilla cake mix (plus ingredients listed on box)
- 1 tsp vanilla extract optional
For the Filling:
- 1 can sweetened condensed milk (14 oz)
- ½ to ¾ cup caramel sauce (store-bought or homemade)
- 2 cups whipped cream or whipped topping
- ½ cup toffee bits (Heath, Skor, or homemade)
- 2 tbsp caramel sauce (for drizzle)
- chopped pecans or sea salt flakes Optional
Instructions
Bake the Cake:
- Preheat oven to 350°F (175°C).
- Grease a 9x13-inch baking dish or two 8-inch round cake pans.
- Prepare cake batter according to box or homemade recipe.
- Bake for 25–30 minutes, or until a toothpick inserted comes out clean.
- Let cake cool slightly for 10 minutes.
Add Caramel Filling:
- Use the handle of a wooden spoon to poke holes throughout the warm cake.
- Pour the sweetened condensed milk evenly over the cake, letting it soak into the holes.
- Pour caramel sauce over the top and let the cake cool completely.
Add Whipped Topping & Crunch:
- Spread whipped cream or topping evenly over the cooled cake.
- Sprinkle with toffee bits.
- Drizzle additional caramel sauce on top.
- Garnish with pecans or sea salt if desired.
Chill and Serve:
- Refrigerate for at least 1 hour before serving.
- Slice and enjoy cold or at room temperature.
Nutrition
Calories: 510kcalCarbohydrates: 60gProtein: 5gFat: 28gSaturated Fat: 15gCholesterol: 70mgSodium: 380mgFiber: 1gSugar: 45g
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